7 Parts Of A Recipe
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THE 7 PARTS OF A RECIPE Standard 7 – HOSP- ICA- 7 Examine and identify standardized recipes and their role in a commercial kitchen exercise culinary math skills through recipe conversion and measurement
RECIPES • A recipe is a list of ingredients & directions for preparing a specific food. • Not all recipes are written in the same fashion. Some are easier to follow than others.
ane. YIELD The yield tells the number and size of servings the recipe will make. Knowing the yield in advance helps one to know if more or less food is needed – whether or not to brand more or less of the food. Yield
2. List OF INGREDIENTS Ingredients are listed in the exact amount as needed. The specific form of ingredient is too stated. Ingredients should exist listed in the gild they are used in the recipe in order to preclude leaving out any ingredients. List of Ingredients & Amounts
iii. AMOUNTS OF INGREDIENTS The recipe listing out the amounts needed per ingredient in either t. , T. , c. , lb. , etc. List of Ingredients & Amounts
4. STEP Past Step DIRECTIONS The recipe should have directions for how to prepare information technology. The steps need to exist listed in the club they should be done. Numbered steps are easy to follow & help to prevent steps from beingness skipped. However, some recipes are written in paragraph course, and should be read & followed VERY carefully.
5. EQUIPMENT Most recipes do not state ALL the necessary equipment; however, specific equipment such as a 8 x viii foursquare pan is sometimes listed. It is important to use the stated specific equipment and so the food volition not overflow or overcook. Container Size
6. TEMPERATURE Some recipes give you exact cooking temperatures– ie. 375°F. Others will tell you how to cook the nutrient – ie. Heat liquid until it simmers.
vii. Fourth dimension Recipe will tell you how long something needs to cook for. Ever use the smaller number.
Apple MUFFINS ane DOZEN 2 c. flour ¾ tsp. salt four tsp. baking powder ¼ c. sugar ¾ tsp. cinnamon 1. 2. 3. 4. 5. 6. 7. ¼ tsp. nutmeg 1 egg, browbeaten 1 c. milk i/3 c. shortening, melted ¾ c. apples, chopped Preheat oven to 400 F. Grease muffin pans. In large mixing bowl, sift together the flour, common salt, baking powder, sugar, cinnamon, & nutmeg. Make a well in the dry ingredients. In separate mixing basin, blend together egg, milk, and shortening, and add to dry out ingredients; stir until ingredients are just moistened. Fold apples into concoction. Fill muffin pans 2/3 full. Bake for 25 minutes, or until golden brown.
OPTIONAL: Diet ANALYSIS Nutrition information is not necessary for preparing a recipe, just it is very useful information when planning foods to fit into a particular eating programme. Some recipes include number of calories and/or grams per serving of diverse nutrients.
7 Parts Of A Recipe,
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